Salad > Japanese > Vegetable Salads > Eggplant Salads

Namasu Eggplant Salad Recipe

Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds

Special equipment needed:
- Baking sheet
- Mixing bowl

Step-by-step instructions:
1. Preheat oven to 400°F.
2. Arrange eggplant slices on a baking sheet and brush with olive oil. Roast for 20-25 minutes, until tender and lightly browned.
3. In a mixing bowl, whisk together rice vinegar, sugar, salt, ginger, and red pepper flakes until sugar is dissolved.
4. Add green onions and cilantro to the bowl and mix well.
5. Once eggplant is done, let it cool for a few minutes and then chop it into bite-sized pieces.
6. Add the eggplant to the mixing bowl and toss with the dressing.
7. Sprinkle sesame seeds on top and serve.


- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 120
- Total fat: 3g
- Total carbohydrates: 23g
- Protein: 2g

Substitutions for ingredients:
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sugar can be substituted with honey or maple syrup.
- Green onions can be substituted with shallots or red onions.
- Cilantro can be substituted with parsley or basil.
- Sesame seeds can be substituted with chopped peanuts or cashews.

Variations:
- Add sliced cucumbers or carrots for extra crunch.
- Use different types of vinegar for a different flavor profile.
- Add sliced jalapenos for a spicy kick.

Tips and tricks:
- Make sure to brush the eggplant slices with olive oil to prevent them from sticking to the baking sheet.
- Let the eggplant cool for a few minutes before chopping it to prevent it from becoming too mushy.
- Toast the sesame seeds in a dry pan for a few minutes before sprinkling them on top for extra flavor.

Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- This salad is best served cold, but if you prefer it warm, you can reheat it in the microwave or on the stovetop.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro or sesame seeds.

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Serve with steamed rice or quinoa for a complete meal.

Troubleshooting advice:
- If the eggplant is too mushy, try roasting it for a shorter amount of time or at a lower temperature.

Food safety advice:
- Make sure to wash all produce before using it in the recipe.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting out for more than 2 hours.

Food history:
- Namasu is a traditional Japanese dish made with thinly sliced vegetables marinated in vinegar and sugar.

Flavor profiles:
- This salad is sweet, tangy, and slightly spicy.

Serving suggestions:
- Serve as a side dish or as a light lunch or dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Japanese

Taste: Tangy, Savory, Umami, Sweet, Sour